Pasta al Tonno e Pomodoro for St. Joseph's Day
Recipe type: Main
Cuisine: Italian
  • 3 tablespoons extra virgin olive oil
  • Dried hot red pepper flakes, to taste
  • 2 cloves of garlic, minced
  • 2 cups Italian plum tomatoes, crushed
  • ½ teaspoon dried rosemary
  • Freshly ground black pepper, to taste
  • 1 lb penne, linguine or... pasta
  • 1 6 or 7 ounce can of tuna, packed in olive oil (Cento brand preferred)
  • 2 tablespoons of capers
  • ½ cup fresh parsley, chopped
  1. Bring water to a boil and salt it.
  2. Drain the oil from the tuna and reserve the oil and flake the tuna. Set aside.
  3. In a large heavy-bottomed skillet, heat the oil from the tuna over medium heat. When hot, add the garlic. Cook, stirring for about a minute, until the garlic starts to soften. Be careful not to burn the garlic.
  4. Add the tomatoes. Cook, stirring, for about 5 minutes, until the tomatoes begin to liquify. Add the red pepper flakes, along with a dash of salt and the freshly cracked black pepper. Stir and cook for an additional 5 minutes.
  5. Add the tuna and the capers, stirring to mix well with the sauce. Remove from heat, toss with pasta and serve.
  6. Garnish with fresh parsley.
Recipe by The Catholic Foodie at